The Kitchen

The purpose of the kitchen is to foster connections among local farmers, chefs, processors, bakers, caterers, educators and emerging local food businesses. Kitchen producers can explore new business ideas with minimum capital investment. This allows farmers and food entrepreneurs to add value, prepare foods to-go, and accelerate their businesses directly to the consumer.

The ultimate goal is to empower local farmers by offering their agricultural products to the local community, many of whom have limited access to fresh food. Kitchen producers, in turn, can add value to these raw products, thus contributing to a hub of creative energy around local food. The space and resources allow producers to take their enterprises to the next level, while providing the community with expanded opportunities for local, fresh, healthy food options. The kitchen is also a resource for expanded educational and employment opportunities.

Hourly, daily, or monthly space is available at competitive rates well below industry rates.

Tienda Salsita (New!)

Kathleen’s experience living and traveling through Mexico inspired her to start Tienda Salsita. Traveling between Mexico and the Northeast, she works directly with artisans, bringing a line of handmade curated goods to the Hudson Valley. She began making salsa because of her passion for food and cooking. Made in small batches using local and seasonal ingredients, her salsa recipes are based on traditional recipes. They are the flavors she loves and experienced while living and traveling in Mexico.

Each jar of Sabor de Salsita is made with love. May it brighten your cuisine and bring a smile.

Buen provecho!

Philmont Community Bakery

My name is Koenraad van der Meer and I have been a professional bread baker for more than 40 years. I specialize in baking a unique line of breads that are malt-leavened, instead of relying on commercial yeast or sourdough starter. Because of its unique leavening process and heirloom grain composition, my bread is easier to digest, more nutritious, and delicious. The leaven from malted barley also naturally contains silica, which some believe counteracts the effect of electromagnetic radiation. In bringing together the grain and the leaven, I am guided by the spiritual science of Rudolf Steiner

To make my bread, I begin by sourcing organic whole spelt from a farm in the Finger Lakes as well as organic whole rye grain from a farm in Columbia County. Working at the Philmont Community Bakery, I use a small Austrian stone mill to grind the grain into flour. With steady growth of sales at local farmers markets, co-ops, and health food stores, this small stone mill is overworked; it’s been repaired several times in the last year. I am in need of a reliable, bigger mill to be able to continue to make fresh ground flour for bread. I would also like to make the flour available for sale to home bakers at the Philmont Coop Kitchen and the Farmer's markets in Hudson, Hillsdale/Copake, Millerton, and Amenia.

New American Mills Company in Wolcott, Vermont, makes a large, natural granite stone mill. The cost of this mill is $12,000. I have been able to put a down payment on the mill and ask for your help to fund the remaining cost.

Why does the flour need to be fresh and naturally stone ground?

• Oxidation begins soon after the grain is ground, and the grain starts to lose vitality within 48 hours.

• A natural whole granite stone gradually rubs and opens the grain without crushing it, which allows for a clean separation of the bran and the endosperm (the inner flour part) and preserves the delicate enzymes and vitamins. The grain travels the whole surface of the large stone, so it very gradually opens the kernel. Industrial mills simply pulverize the grain, destroying many nutrients.

Gina’s Empanadas

Empanadas are pastry pockets stuffed with different ingredients and then baked.

My specialty is the famously known Argentinian's empanada which the main ingredients is meat; but the variety could be infinite; my favorite are the vegetarian ones

Chef Chris is Saucy Boy…

Owner Christopher Scirico's Italian background has provided him with many opportunities to learn essential kitchen organization and culinary skills at a very early age. He witnessed the importance of small overlooked touches, such as seasoning onions and garlic at his grandmother’s stove. Saucy Boy’s first sauce was named “Push’s Pomodoro” after his grandfather. He retained a variety of culinary experiences and knowledge throughout the years, which resonated deeply and developed into a lifelong passion. At long last, this lead him to pursue studying Culinary Arts at The State University of New York College of Agriculture and Technology at Cobleskill where he enhanced his skills. There was one course in particular that was the catalyst for founding this business. Chris participated in a menu planning class and was assigned a project to develop a new concept of a restaurant that changed their menu seasonally. A focus of this hypothetical project was also to rely on local farms for ingredients. This project is what ultimately lead him to merge his passions of supporting local business, creating quality great tasting food, and using techniques and recipes heavily influenced by many generations of family before him. Chris’ pasta sauce is available for sale in the market.

Now Available…

Mei’s Homemade Dumplings

Traditional Northern Chinese Style Dumplings. Every Dumpling is carefully crafted by hand from the freshest locally sourced ingredients when available.

Mei is making her dumplings every Wednesday from 10 - 2 PM. Stop in to say hello and meet Mei.